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Page 366
David Gyertson
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Sauerkraut cooked in Riesling with apples and sausages
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Shira, saffron semolina pudding
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Strawberry shrikhand, spiced yogurt
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Spicy lamb with sautéed potatoes and houmous
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Scallops with confit potatoes and a ginger and thyme velouté
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Farmers’ mince
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Hot apricot soufflés
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Microwaved sautéed onions
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Roast venison, roast beetroot salad and bagnét
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Vegetable bolognese (vegan)
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Salmon fishfingers
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Chicken and sweetcorn pie
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Potato tortilla
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Pastitsio (Greek pasta bake)
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Quick pesto pasta with lamb
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Keema lamb mince
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